No-Bake Raspberry Cheesecake
This no-bake raspberry cheesecake is sweet, creamy, and rich, combining a raw crust with a fresh raspberry cheesecake filling made with no eggs, gelatin, or dairy! It’s gluten-free, vegan, refined sugar-free, and ready to impress!
Servings 8 slices
Ingredients
Crust:
- 2/3 cup (90 g) sunflower seeds or nuts of choice
- 1/2 cup (45 g) oats (gluten-free if needed)
- 1 1/2 Tbsp cocoa powder (optional)
- 1/2 cup (100 g) pitted dates (soaked)
- 1 1/2 tsp coconut oil
Cheesecake Cream:
- 1/4 cup (60 ml) coconut cream
- 3-4 Tbsp (60-80 g) maple syrup or any other liquid sweetener
- 1/2 Tbsp lemon juice or lime juice
- 1 1/2 tsp agar powder (not flakes)
- 12.3 oz (350 g) firm silken tofu or vegan cream cheese
- 1 tsp vanilla extract
- 1 cup (120 g) fresh raspberries + more to decorate
Instructions
Crust:
- You can watch the video in the post for visual instructions.Soak the dates in hot water, if they aren't soft, then drain. Also, line a 6-inch (15 cm) spring form with parchment paper and oil the sides of the pan.
- Process the sunflower seeds, oats, and cocoa powder (if using) in a food processor. Then add the pitted dates and coconut oil. Process until the dough holds together when you press it between your fingers.
- Transfer the dough into the lined spring form and press it down with a cup or your fingers. You can optionally add some raspberries to the bottom of the crust. Then set it aside.
Cheesecake Cream:
- Drain the silken tofu and add it with the raspberries, and vanilla extract to a blender (or powerful food processor) and set it aside.
- Next, add the coconut cream, maple syrup, lemon juice, and agar powder to a saucepan. Bring the mixture to a boil, reduce the heat to low, and let it simmer for 5 minutes, stirring frequently.
- Immediately add the mixture to the blender (or food processor) and blend until completely smooth, scraping down the sides of the jug between blending, if needed.
- Quickly pour the cream over the crust and smooth the top with a spatula. Refrigerate for a couple of hours (or overnight) until set.
- Decorate it with more raspberries and desiccated coconut. Slice and enjoy!
Notes
- For a larger pie tin: I recommend doubling all ingredients for a 9-inch (23 cm) pan.
- To enhance the flavors in the vegan raspberry cheesecake crust, you could optionally add a pinch of sea salt and/or some vanilla extract.
Nutrition Facts
No-Bake Raspberry Cheesecake
Serving Size
1 slice
Amount per Serving
Calories
220
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
20
%
Sodium
5
mg
0
%
Potassium
368
mg
11
%
Carbohydrates
28
g
9
%
Fiber
5
g
20
%
Sugar
16
g
18
%
Protein
6
g
12
%
Vitamin A
17
IU
0
%
Vitamin C
9
mg
11
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.